Shrimp With Red And Yellow Peppers Food

SHRIMP AND BELL PEPPER STIR FRY

Steps:

• In a bowl or measuring cup, mix together the soy sauce, cornstarch, sugar, rice wine vinegar, ginger and crushed red pepper flakes.
• Heat the oil in a large high-sided skillet or wok over high heat. Add the bell peppers and stir until browned, 1 to 2 minutes. Scoot the peppers to the edge of the pan, creating an opening in the center.
• Add the shrimp in a single layer to the center of the pan and cook until just beginning to turn pink, 1 to 2 minutes. Add three-quarters of your scallions (hold back the rest for garnishing at the end) and stir everything together.
• Add the kale and cook until wilted, about 2 minutes. Next, pour in the sauce and allow it to bubble and thicken in the pan while stirring, about 1 minute. The sauce should really cling to the shrimp and vegetables. Remove from the heat.
• Sprinkle everything with the cilantro and mint and stir to combine. Garnish with more red pepper flakes and the remaining scallions before serving.

SPANISH SHRIMP AND RICE

Steps:

• Heat the vegetable oil in a large, deep skillet over medium heat. Add the onion, garlic and turmeric and cook until the onion is slightly softened, about 3 minutes. Add the tomato, carrot and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Add the shrimp and cook, stirring occasionally, until they begin to turn pink, about 1 minute. Add the rice, 2 cups water and 1/2 tablespoon parsley; bring to a boil. Reduce the heat to medium low, cover and simmer until the rice is tender, 15 to 20 minutes. Remove from the heat and sprinkle in the peas and the remaining 1/2 tablespoon parsley. Cover and let stand 5 minutes. Fluff the rice mixture with a fork and incorporate the peas and parsley. Season with salt and pepper. Serve with hot sauce.
• Photograph by Christopher Testani

SCRUMPTIOUS SHRIMP SCAMPI LINGUINE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Reserve 1 cup of the linguine cooking water, and drain pasta well in a colander set in the sink.
• Melt 2 tablespoons of butter and 1 1/2 tablespoon of olive oil together in a large skillet over medium heat, and cook and stir the red and yellow bell pepper and garlic until the peppers have softened, about 10 minutes. Stir in the shrimp, and cook and stir until the shrimp are opaque and pink, about 5 minutes. Remove the shrimp to a bowl and set aside, leaving the peppers and garlic in the skillet.
• Stir the wine, lemon juice, and clam juice into the skillet, and bring to a boil over medium heat. Mix in 2 more tablespoons of butter and 1 1/2 tablespoons of olive oil, and return the shrimp to the skillet. Stir in reserved pasta cooking water, cream, red pepper flakes, parsley, and sea salt. Add the cooked linguine, and toss lightly with the shrimp and sauce in the skillet. Simmer the mixture over medium-low heat for 5 minutes to let the pasta absorb some of the sauce, and serve hot.

SHRIMP WITH RED AND YELLOW PEPPERS

Steps:

• Peel the peppers, core and seed them. Cut away any white pith inside the peppers and cut them into narrow 1 1/2" strips.
• Peel and thinly slice the garlic. Put it with the olive oil in a 12" skillet and place over medium high heat. As soon as the garlic begins to sizzle, add the peppers. Season lightly with salt and cook until the peppers are tender, about 10 minutes. Do not stir too often so that the peppers will have a chance to brown lightly.
• While the peppers are cooking, peel the tomatoes and coarsely chop. When the peppers are done, add the tomatoes to the pan. Season them lightly with salt and cook until the tomatoes have reduced and are no longer watery, about 10 minutes.
• While the tomatoes are cooking, peel and devein the shrimp.
• Chop enough of the oregano leaves to measure 1 teaspoon and add it to the tomatoes along with the capers. Cook for about 30 seconds, then add the shrimp and season with salt before stirring them inches Cook the shrimp just until they are pink through and through, 2-3 minutes.

SPICY SHRIMP & PEPPERS WITH PASTA

Steps:

• In a large nonstick skillet coated with cooking spray, saute the mushrooms, peppers and shallot in oil until tender. Add garlic and pepper flakes; cook 1 minute longer., Stir in the tomatoes, Italian seasoning and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until vegetables are tender., Meanwhile, cook linguine according to package directions. Add shrimp to sauce; cook and stir for 5-7 minutes or until shrimp turn pink., Drain linguine; stir into sauce. Heat through. Sprinkle with parsley.

STIR-FRIED SHRIMP WITH SNOW PEAS AND RED PEPPERS

Steps:

• Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the snow peas or sugar snap peas. Boil 30 seconds, and transfer immediately to the ice water. Allow to cool for a few minutes, drain and set aside.
• In a medium bowl, mix together 1 teaspoon of the corn starch, 1 1/2 teaspoons soy sauce, 1 teaspoon of the rice wine or sherry, 1 teaspoon of the sesame oil, and 1/2 teaspoon of the sugar. Add the shrimp, and stir together to coat.
• Place the remaining corn starch, soy sauce, rice wine or sherry, sesame oil and sugar in another bowl. Add the stock, and stir together well. Set aside.
• Heat a large, heavy nonstick skillet or wok over high heat until a drop of water evaporates immediately upon contact. Add 1 tablespoon of the oil, and turn the heat to medium. Add the ginger and garlic, and stir together for about 20 seconds, then add the red pepper and the white and light green parts of the scallions. Stir-fry for two to three minutes, until the pepper begins to soften. Stir to the side of the pan. Add the remaining oil and the shrimp. Cook, stirring, for two minutes, stir in the snow peas or snap peas, and continue to stir-fry for another two or three minutes until the shrimp is pink and cooked through. Give the sauce a stir, and add it to the pan along with the dark green ends of the scallions. Stir everything together with the sauce until the shrimp and vegetables are lightly glazed. Serve hot, with rice.

SHRIMP WITH PEPPERS

Steps:

• Rinse the shrimp in cold water and pat dry. Rinse peppers, cut in half and cut into strips.
• Peel the onions and cut into strips. Peel the garlic and cut into slices.
• Heat 1 tablespoon of olive oil in a pan. Sauté the garlic, onion, and peppers over medium heat for 3 minutes. Season with salt and remove from heat.
• Place 4 rectangular pieces of parchment paper next to each other. In the middle of each paper distribute the vegetables, olives, and capers. Season the shrimp with sea salt, sumac, and cayenne. Drizzle with the remaining olive oil. Rinse the thyme, shake dry, chop the leaves and spread on the vegetables. Fold the paper over and fold the edges to seal.
• Lay the parcels on a baking tray and bake in a preheated oven at 225°C (approximately 430°F) for about 15 minutes. Serve while warm, opening the parcels carefully.

GARLIC-ROASTED SHRIMP WITH RED PEPPERS AND SMOKED PAPRIKA

Steps:

• Spray two 13x9x2-inch metal baking pans with nonstick spray. Mix shrimp, peppers, oil, garlic, smoked paprika, and cayenne in large bowl to coat. Divide mixture between prepared pans, arranging shrimp in single layer. Sprinkle with salt and pepper. (Can be prepared 8 hours ahead. Cover and chill.)
• Preheat oven to 400°F. Roast shrimp 10 minutes. Turn shrimp; sprinkle with oregano. Roast until shrimp are just opaque in center, about 7 minutes longer. Transfer shrimp and peppers to platter. Place pans over 2 burners on medium heat. Add half of Sherry to each; boil until reduced by half, scraping up browned bits, about 2 minutes. Drizzle over shrimp and serve warm or at room temperature.
• *Sold at Middle Eastern markets, specialty foods stores, and some supermarkets.

GARLIC SHRIMP STIR-FRY WITH PEPPERS & ONIONS

Steps:

• Prepare your rice of choice.
• In a large skillet, saute the garlic in butter for 2 minutes.
• Add the shrimp, peas ( if using), red pepper, onion, basil, salt and pepper.
• Stir-fry for 5 minutes or until the shrimp turn pink and the vegetables are crisp-tender.
• Add the chicken broth. Cook for 1 minute longer or until the broth is heated through. Add the green onions and toss slightly.
• Serve over the prepared rice.

SHRIMP AND PEPPERS W/YELLOW RICE

Steps:

• Saute vegetables in the butter until crisp-tender.
• Add the frozen shrimp and seasoning, and continue to saute with vegetables until the shrimp turns pink.
• Add the rice and heat through.
• Add salt and pepper to taste.

PEPPER SHRIMP SCAMPI

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute the zucchini, onion, peppers and garlic until tender., Add the shrimp; cook and stir for 2-4 minutes or until shrimp turn pink. Stir in the butter, oregano and basil. Drain pasta; add to skillet and toss to coat. Sprinkle with Parmesan cheese.

SHRIMP WITH PEPPERS

Steps:

• Shell and devein the shrimp. Set aside.
• Cut onions in half lengthwise. Place each half cut side down on a flat surface and slice thinly. There should be about 2 1/2 cups. Set aside.
• Cut away and discard cores from the peppers. Cut peppers in half lengthwise. Remove and discard seeds and veins. Place each pepper half on a flat surface and cut each half crosswise into thin strips. There should be about 4 cups. Set aside.
• Cut way and discard cores of the tomatoes. Cut tomatoes into small cubes. There should be about 2 cups. Set aside.
• Heat oil in a heavy skillet and add the onion and garlic. Cook, stirring, until wilted. Add pepper strips and bay leaf, thyme, salt, pepper and dried pepper flakes and stir. Cook about 2 minutes, stirring, and add tomatoes. Cook 1 minute. Add wine and vinegar. Cover and cook about 5 minutes.
• Add the shrimp and stir. Cover and let cook about 2 minutes. Stir in the basil and serve.

SPICY SHRIMP AND PEPPERS

Steps:

• Sprinkle the shrimp with the taco seasoning.
• Heat 2 teaspoons oil in a large nonstick skillet. Add the onions and peppers and cook until they're tender but still crisp. Push the peppers to the sides of the pan, add the remaining 2 teaspoons oil and the shrimp. Cook until shrimp is pink and cooked through, just about 3-4 minutes.
• Stir in the salsa and lime juice and heat through. Serve hot.
• Serving suggestions: rice or pasta.

SHRIMP, BELL PEPPER AND ONIONS SKILLET

Steps:

• In a large cast iron skillet, heat the olive oil, and sauté the onions, bell peppers, and garlic for about 5-7 minutes.
• Add the diced tomatoes and all the spices. Toss well to combine.
• Season the shrimp with salt and pepper, add to the skillet, and cook for 5-6 minutes or until they become pink. Be careful not to overcook them. Otherwise, they will have a rubbery texture.
• Turn off the heat, and sprinkle with crumbled feta cheese.
• Serve with a side dish, such as a green salad, rice, quinoa, or cauliflower rice.

SHRIMP AND PEPPERS IN SPICY TOMATO SAUCE

Steps:

• In a deep 12-inch heavy skillet stir together oil and flour and cook roux over moderate heat, stirring constantly, until color of peanut butter, about 10 minutes. Add onion and cook,stirring occasionally, until softened. Stir in garlic and cook,stirring, 1 minute. Add hot water, tomato sauce, chili powder,sugar, Worcestershire sauce, salt, bitters, cayenne, and black pepper and simmer, uncovered, stirring occasionally, until reduced to about 2 1/2 cups, about 35 minutes. Season sauce with salt. Sauce may be made 1 week ahead and chilled, covered. Reheat sauce in skillet before proceeding.
• Stir bell peppers into sauce and cook, covered, over moderate heat,stirring frequently to avoid scorching, until crisp-tender, about 10 minutes. Transfer peppers with a slotted spoon to a large bowl,letting excess sauce drip into skillet, and cover and plastic wrap.Stir shrimp into sauce and cook, covered, over moderate heat, stirring occasionally, until cooked through, about 5 minutes. Transfer shrimp with slotted spoon to bowl and cover. Boil sauce, stirring, until thickened. Pour sauce, lemon juice, and salt to taste over shrimp mixture and stir to combine well. Serve shrimp and peppers over rice and sprinkle with parsley.